Compilers' Toolbox™ - Missing Values

Estimating Component Values - Lamb

	Updated 2015-08-15

Estimating Component Values for Lamb

Data on lamb meat are readily available from a range of sources, including data from countries for which lamb meat is an important export article. Two such countries are Iceland and New Zealand.

Data on Icelandic Lamb Meat

Macronutrients

In Reykdal and Þorkelsson (1994) [1], 168 samples of Icelandic lamb meat of different cuts and meat quality were analysed for dry matter, total nitrogen, total lipids, and ash.

The authors clearly indicate that there is a direct corellation between the water content and the macronutrients for all samples. In the report regression equations are given for the different cuts analysed.
The following table shows the overall relationship between the water content of the lamb meat and the protein and total lipid content. It is evident from the plotted data that there is a linear relationship between the components.

From the figure above it follows that there must also be a linear relationship between the fat and protein content.

The relationship between ash and protein is also linear, but less strong.

Data on Australian Lamb Meat

Hoke et al have analyzed a substantial amount of Australian trimmed lamb cuts intented for export. Separable lean and separable fat were analyzed for proximate composition, cholesterol, fatty acids, 10 minerals and six vitamins.

Macronutrients

Due to the nature of the samples (separable lean/separable fat), the analytical results of Hoke et al does not cover the whole range of lipid content, but rather the end points. However, the macronutrients show almost the same linear tendencies with similar fits as listed above for protein and total lipids the moisture content from the results of Reykdal and Þorkelsson.

and the same for the protein content by total lipid content:

and ash by protein content:

Cholesterol

The cholesterol content of Australian lamb meat follows the total lipid content in the same manner as cholesterol in pork and beef:

Vitamins

Minerals

Calcium does not show any dependency on neither protein, total lipids, moisture, nor ash in Hoke et al's data. Therefore, the calcium content in lamb meat can be calculated as an average value covering all cuts, 14 mg/100 with a minimum and maximum of 9 and 19 mg/100 g, respectively.

Iron shows some dependency of the protein values (p<0.0001):

References

Reykdal Ó., Sigurðsson, Á. Ó., Þorkelsson G. (1986):
Efnagreiningar á kjöti 1984-86.
Fjölrit Rala 120.
Rannsóknastofnun landbunaðarins, Október 1986.
Reykdal Ó., Þorkelsson G. (1994):
Efnasamsetning og nýting lambakjöts.
Fjölrit Rala 176.
Rannsóknastofnun landbunaðarins, Október 1994.
Hoke I. M., Buege D. R., Ellefson W., Maly E. (1999):
Nutrient and Related Food Composition of Exported Australian Lamb Cuts.
Journal of Food Composition and Analysis 12, 97-109, 1999.
Lin K. C., Cross H. R., Johnson R. K., Breidenstein B. C., Ono K. (1988):
Nutrient composition of U.S. and New Zealand lamb.
J. Food Comp. Anal 1, 166-177, 1988.
Ono K., Berry B. W., Johnson R. K., Russek E., Parker C. F., Cahill V. R., Althouse P. G. (1984):
Nutrient composition of lamb of two age groups.
J. Food Sci. 49, 1233-1239, 1984.
Morris, C. A., Harris, J. J., Harris, K. B., Douglas, L. W., and Savell, J. W. (1994).
Nutrient data for beef and lamb at 1/8 inch external fat trim level.
A Departmental Report, Meat Science Section.
Department of Animal Science
Kleberg Center Rm. 348.
Texas A&M University. College Station, TX 77843-2471.
Greenfield, H., Kuo, Y.L., Hutchison, G.I., and Wills, R.B.H. ():
Composition of Australian foods. 33. Lamb.
Food Technology in Australia, Vol. 39 (5), May 1987, 202-207.
Williams, P.G., Droulez, V., Levy, G., and Stobaus, T. (2006):
Composition of Australian red meat 2002. 1. Gross composition.
Food Australia, 58(4), 2006, 173-181.
Droulez, V., William, P.G., Levy, G., Stobaus, T., and Sinclair, A. (2006):
Composition of Australian red meat 2002. 2. Fatty acid profile.
Food Australia, 58(7), 2006, 335-341.
Williams, P.G., Droulez, V., Levy, G., and Stobaus, T. (2007):
Composition of Australian red meat 2002. 3. Nutrient profile.
Food Australia, 2007, 59(7), 331-341.
Williams, P.G. (2007):
Nutritional composition of red meat.
Nutrition & Dietetics, 2007, 64(Suppl 4), S113-S119.


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Estimating Component Values - Lamb